Rosemary

This perennial herb offers vitamin A, vitamin C, iron and other minerals. And rosemary grows year-round in the temperate Northwest.

“You can tell it’s a strong herb by just looking at it,” says Lair, who is also the author of the cookbook Feeding the Whole Family: Cooking with Whole Foods. “It’s got that woody stem, and it survives through just about anything. That’s why it does so well with meats, which can take that strong flavor.”

She recommends using rosemary in marinades or rubs for chicken, beef or fish. It’s also a classic addition to roasted potatoes (even sweet potatoes) and savory breads like focaccia or biscuits.

Just give it space to do its thing. “You don’t want to mix it up too much with other herbs,” says Lair. “That resiny, piney flavor kind of takes over.”

Lavender

“Lavender is another strong, woody, easy-to-grow plant,” she says. “It’s got a much sweeter flavor, so people like using it in sweeter things.”

The exception here is Herbs de Provence, a mixture from southern France that combines lavender with dried savory, fennel, basil and thyme. The blend works for all sorts of savory meats and sauces, says Lair.

Lavender’s floral punch can be off-putting to some, so it’s best to start with small amounts.

More herbs

Not only are rosemary and lavender easy to care for, chances are they’re already growing shoulder-high in your neighborhood. Just ask for permission before snipping a sprig.